1/3 cup (75 ml) buttermilk

1 tsp paprika

1 tsp onion powder

1 tsp ground coriander

1/2 tsp ground allspice

1/2 tsp salt

4 pork chops with the bone, about 1 inch (2.5 cm) thick

In a glass dish or a large sealable plastic bag, combine the buttermilk, spices and salt. Add the pork chops and coat well with the marinade. Cover or seal the bag. Refrigerate for 12 hours, or overnight.

Preheat the grill, setting the burners to high. Oil the grate.

Drain the meat and discard the marinade. Grill the meat for 5 minutes on each side or until just pink in the middle. Set aside on a plate. Cover and let rest for 5 minutes.

Delicious with a green salad.

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